Powdered Milk? I've never heard of a pizza dough that called for Powered milk.

Most pizza operators don't use milk products in pizza dough but it is not unheard of either, as you will see at this PMQ Think Tank thread: http://thinktank.pmq.com/viewtopic.php?p=2027#2027. Before Pizza Hut went to frozen doughs, it used dry milk products in its pan pizza dough. It may still be doing so in those countries, like The Philippines, where it still uses fresh dough. According to information that was provided to me by Donatos, the Midwest regional pizza chain, they also uses milk products in its doughs.

Usually it's mozz but I know a guy that uses only provolone at his place, and in the Aurelio's thread there's been so much talk of scamorza being used there. You've got options, none of which are necessarily wrong.

Powdered Milk? I've never heard of a pizza dough that called for Powered milk, And think this recipe is bogus.

Nice tact, CrazyDman. Why would you not just ask what the purpose of powdered milk might be instead of assuming a recipe is "bogus"? These are nothing but knowledgable, helpful people and that's not the way to get on anyone's good side.

The milk does add some nice flavor, and even lightens up the texture a bit, but beware of its extra browning properties. It may make your pizza brown too fast on the bottom similar to too much sugar in a recipe depending on your oven set up.

One pizzeria owner on the PMQ site reported that he successfully uses baker's non-fat dry milk (NFDM) to help his pizzas come out "light, airy and tasty." I've often used a 1/2 t. or more (depending on pizza size) as an optional additive to both my thin crust and deep dish style pizza doughs and am generally always happy with the results. What the hey . . . try it some time and if you don't like it . . . so be it. Nothing ventured, nothing gained. --BTB